Restaurant-Style Fried Rice
A quick and classic restaurant-style fried rice prepared over high wok heat. Adding beaten eggs to set before tossing in rice, seasoning with salt and MSG, searing soy sauce along the wok edges, and finishing with a pat of butter results in an aromatic, glossy, and piping-hot dish.
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🍳 Cooking Flow
Heat wok until smoking hot and add oil. → Sauté onions and scramble eggs until set. → Add rice, vegetables, salt, and MSG, tossing constantly. → Drizzle soy sauce along the wok edges to caramelize. → Finish with butter, toss, and serve hot.
Cooking Steps
Brief Cooking Order
Heat wok until smoking hot and add oil. → Sauté onions and scramble eggs until set. → Add rice, vegetables, salt, and MSG, tossing constantly. → Drizzle soy sauce along the wok edges to caramelize. → Finish with butter, toss, and serve hot.
Introduction
A quick and classic restaurant-style fried rice prepared over high wok heat. Adding beaten eggs to set before tossing in rice, seasoning with salt and MSG, searing soy sauce along the wok edges, and finishing with a pat of butter results in an aromatic, glossy, and piping-hot dish.
Step 1
Heat the wok over high heat until smoking hot, then add neutral oil so that it starts smoking immediately upon hitting the pan.
Step 2
Toss in the diced onions, followed immediately by the beaten eggs. Cook and scramble the eggs until they set before adding the rice.
Step 3
Add the cooked rice, peas and carrots, chopped scallions, salt, and a pinch of MSG. Continuously toss and stir to keep everything in motion.
Step 4
Drizzle the soy sauce around the perimeter of the wok so it caramelizes immediately against the hot metal and reduces slightly as you toss.
Step 5
Right before removing from heat, add a small knob of butter and toss until melted to give the rice a glossy shine.
Ingredients List
Important Notes
The wok must be screaming hot so the oil smokes instantly, ensuring proper wok hei.
Add the beaten eggs directly to the hot wok so they set properly rather than pouring them over the cold rice.
Pour soy sauce around the sides of the hot wok rather than directly on the rice to encourage immediate caramelization and slight reduction.
Adding a small amount of butter at the very end imparts a glossy sheen and rich aroma.
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